Wholegrain Beet Cookies

Colours, flowers, blossoms, and celebrations mark Spring which is the most resplendent and sensuous of all the seasons. A short holiday in a small village Dhikuli on the periphery of the Corbett National park got us face to face with the beauty of the nature in the county side which was mesmerizing and soul lifting, calming and inspiring. The myriad colours of nature were spellbinding. Blooms, blossoms, birds, and bees all seemed to be a part of revelry that reaches a crescendo during this time of the year as the transition takes place from spring to summer.

Early morning, we saw a flock of migratory birds flying in a queue. 

The forest was lush and the trees seemed to reach for the sky.

There was a group of cormorants by the riverside either sunning themselves or waiting to catch fish.

The sweet fragrance of Mango inflorescence permeated the air.

A White Throated Kingfisher sat on the bank.

Colourful vegetation dotted the landscape.

A White Browed Wagtail sat on a stone in the river.

With colours everywhere, there ought to be colours in food too to celebrate the festival of colours.

We baked some Beet Cookies.
We had homegrown beets.
These are healthy cookies with a pleasant beety flavour. I have baked them many times and we always love them

You can also prepare some ganache and decorate the cookies.

Beet Cookies


  • 3/4 cup whole wheat flour
  • 1/2 cup oatmeal (powdered oats)
  • 1/4 teaspoon salt
  • 1 cup of raw unrefined sugar (adjust to taste)
  • 1 stick (100 grams) butter
  • 1 medium-size boiled and pureed beetroot


  1. Whisk together whole wheat flour, oatmeal, and salt.
  2. Beat butter and sugar until light, fluffy and pale
  3. Add flour mixture and mix well.
  4. Now add 1 tablespoon beet puree. Mix with hands and try to bring the mixture together to bind into a dough.
  5. Add more beet puree and knead till you get a very smooth and silky dough. The dough will be a beautiful pink colour.
  6. Bring the dough together and shape like a ball. Wrap with a cling film and keep in the refrigerator till hard. It would take around 20-25 minutes
  7. Preheat oven to 180 degrees C.
  8. Divide dough into two with a sharp knife. Keep one-half back into the refrigerator.
  9. Dust your counter with some flour. Roll out the dough evenly, keeping it 1/4  inch thick. Use a heart-shaped cookie cutter to cut out cookies.
  10. Arrange cookies on a greased baking tray. Bake for about 15-20 minutes. Remove immediately when the sides begin to change colour. Repeat with the remaining dough.
  11. Leave the cookies to cool. Serve                    

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  1. Love your love for nature!! and such amazing use of beetroot in cookies!

  2. Great photos Namita!! You make me nostalgic for Pahar!! The cookies look inviting too:)

  3. Can we used powdered sugar on place of castor sugar

    1. Yes Khyati. You can powder your sugar and use it. Happy Baking!

  4. What is the cup size used